Moroccan B'stilla
Crispy phyllo pastry wrapped around spiced chicken, almonds, and eggs, finished with cinnamon and powdered sugar. A showstopping Moroccan classic that's easier than it looks.
- Total time
- 50 min
- Servings
- 2
- Calories
- 652
- Protein
- 38g
Ingredients
- ¾ lb Boneless, skinless chicken thighs
- ½ medium Onion, diced
- ½ tsp Ground ginger
- ½ tsp Ground cumin
- ¼ tsp Turmeric
- ½ cup Sliced almonds
- 2 whole Large eggs
- 2 tbsp Fresh cilantro, chopped
- 6 sheets Phyllo dough sheets
- ¼ cup Butter, melted
- 1 tbsp Powdered sugar
- ½ tsp Ground cinnamon
Instructions
- 1
Cut chicken thighs into 1-inch pieces.
- 2
Crack eggs into a bowl and beat lightly with a fork.
- 3
Lay phyllo sheets on a damp kitchen towel to prevent drying.
- 4
Heat 2 tablespoons butter in a large skillet over medium heat.
- 5
Add diced onion and cook until softened, about 4 minutes.
- 6
Add chicken pieces and cook until no pink remains, 8 minutes.
- 7
Stir in ginger, cumin, and turmeric until fragrant.
- 8
Add almonds and cilantro, then stir to combine.
- 9
Pour beaten eggs over mixture and stir gently until cooked through.
- 10
Transfer filling to a plate and let cool for 5 minutes.
- 11
Preheat oven to 375°F.
- 12
Brush one phyllo sheet lightly with melted butter.
- 13
Lay second phyllo sheet on top and brush with butter again.
- 14
Spoon half the filling into the center of the phyllo stack.
- 15
Fold phyllo edges over filling to create a rough package shape.
- 16
Place on a parchment-lined baking sheet seam-side down.
- 17
Repeat steps 12–16 with remaining phyllo sheets and filling.
- 18
Brush tops of both pastries with remaining melted butter.
- 19
Bake until golden brown and crispy, 15–18 minutes.
- 20
Mix powdered sugar and cinnamon in a small bowl.
- 21
Dust warm b'stilla with cinnamon-sugar mixture before serving.
Tools you’ll need
- Large skillet
- Cutting board
- Chef's knife
- Small bowl
- Fork
- Plate
- Parchment-lined baking sheet
- Pastry brush
- Oven
- Small mixing bowl
- Spoon
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